Thanksgiving ideas

[Guest guest]

I've compiled a little list of links and recipes. I

tried to stay within the Native American boundaries

but there are also links for general Thanksgiving

vegeatarian and vegan meals. Enjoy! I really hope

there's something for everyone here.

Warmly,

Allison

 

http://www.vegweb.com/misc/thanksgiving.shtml

http://www.vegweb.com/misc/thanksgiving.shtml

http://www.geocities.com/NapaValley/6312/indian.html

http://www.deliciousindia.com/InternationalRecipes/North%20America/USA/native_am\

erican.htm

Posole - Native American Thanksgiving - vegan

Adapted for vegan

2 lg Cans of hominy

3 Or 4 cans of vegetable broth or stock

2 Or 3 green chiles (roasted and peeled)

1 lg 1015 onion, diced

3 Or 4 large carrots, diced

3 Or 4 stalks of celery diced

Salt and pepper to taste

1/2 ts Each oregano, garlic, cumin

1 tb Chile powder

Fresh cilantro, minced, 2 Tbsp

Yet another appropriate Thanksgiving dish is Posole,

which is indigenous to the Native American southwest.

Posole is really considered most traditional around

Christmastime and is always served New Year's Eve

and/or New Year's Day for good luck. However, Pueblo

peoples have made posole for generations and it is a

staple winter dish.

Saute the onions and celery until the onion is

transparent. This can be done with water and veggie

stock or with spray-type coatings. Dump everything

else in and bring to a low boil. Simmer until you like

the texture. The hominy should be really soft, almost

to the break-up-and-really-form-a-thick-stew stage.

 

Serve posole with cornbread and a crisp green salad.

If you wish to add any animal protein, the original

recipes call for pork or ham.

Please consider your tolerance for spices. The heat

will come from the green chiles and the chile powder,

as well as the black pepper. If you want a little more

color in the stew, you could throw in some kernel

corn. Hope you enjoy.

 

 

 

ACORN SQUASH WITH WILD MUSHROOM CRANBERRY STUFFING:

1 1 1/2- to 1 3/4-pound acorn squash, halved

lengthwise, seeded

1/2 cup dried cranberries or currants

1/4 cup hot water

4 tablespoons (1/2 stick) butter

4 ounces fresh wild mushrooms (such as shiitake),

stemmed, chopped

1/4 cup chopped onion

1 teaspoon dried rubbed sage

1 cup fresh whole wheat breadcrumbs

Preheat oven to 425°F. Place squash cut side down in

8x8x2-inch glass baking dish. Cover dish tightly with

plastic wrap. Microwave on high 10 minutes. Pierce

plastic to let steam escape. Uncover and turn squash

halves cut side up. Season cavities with salt and

pepper.

Combine dried cranberries and hot water in small bowl.

 

Melt 3 tablespoons butter in heavy medium skillet over

medium heat. Add mushrooms, onion and sage and sauté

until beginning to soften, about 5 minutes. Add

breadcrumbs and stir until crumbs brown lightly, about

3 minutes. Mix in cranberries with soaking liquid.

Season to taste with salt and pepper.

Mound stuffing into squash halves. Dot with remaining

1 tablespoon butter. Bake until heated through and

crisp on top, about 10 minutes.

 

Cornbread Stuffing:

Basic Cornbread

1 c yellow cornmeal

1 c all-purpose flour

1 tsp. baking soda

1/3 c egg substitute

2/3 c skim milk

1/2 c plain nonfat yogurt

1 tbsp. honey

Additional Ingredients

1/4 c minced fresh parsley

1/4 c currants

2 tsps. baking powder

1/4 c chopped pecans

1/4 tsp. pepper

2 tsps. canola oil

1 1/2 c finely chopped fresh mushrooms

1 garlic clove, minced

1/4 tsp. dried thyme

Prepare cornbread first. In medium bowl, mix cornmeal,

flour, baking powder, and baking soda. In another

bowl, beat egg substitute slightly. Add skim milk,

nonfat yogurt and honey, mix well. Pour liquids over

the dry ingredients and stir just until dry

ingredients are moistened. Do not overmix. Coat an 8 x

8 inch baking pan with vegetable cooking spray. Pour

batter into pan and bake at 400F for

20-25 minutes, or until golden brown. Cool thoroughly,

 

then crumble into a bowl. Heat the canola oil in a

large nonstick skillet on medium-high heat. Add

mushrooms,

onion, garlic and thyme; saute 5 minutes or until

vegetables are tender. Stir in crumbled cornbread,

parsley, currants, pecans and pepper. Remove from

heat. Place in container and keep refrigerated until

ready to use.

 

MAPLE MASHED SWEET POTATOES:

6 lb sweet potatoes

1 stick (1/2 cup) unsalted butter, melted

1/2 cup heavy cream, warmed

2 tablespoons pure maple syrup

1 teaspoon salt

1/2 teaspoon black pepper

Preheat oven to 400°F.

Prick each potato twice with a fork and bake in a

foil-lined shallow baking pan in lower third of oven

until very tender, about 1 hour. Remove and cool

slightly.

Halve potatoes lengthwise and scoop out warm flesh

into a large bowl. Mash potatoes with a potato masher

or, for a smoother purée, force through a potato

ricer. Stir in butter, cream, syrup, salt, and pepper.

 

Baked Indian Pudding

Serves: 8

• 1/2 cup yellow cornmeal

• 4 cups whole milk, hot

• 1/2 cup maple syrup

• 1/4 cup light molasses

• 2 eggs, slightly beaten

• 2 tablespoons butter or margarine, melted

• 1/3 cup brown sugar, packed

• 1 teaspoon salt

• 1/4 teaspoon cinnamon

• 3/4 teaspoon ginger

• 1/2 cup whole milk, cold

In top of double boiler, slowly stir cornmeal into hot

milk. Cook over boiling water, stirring occasionally,

20 minutes. Preheat oven to 300 F. Lightly grease

2-quart baking dish (8 1/2 " round). In small bowl,

combine rest of ingredients, except cold milk; stir

into cornmeal mixture; mix well. Turn into prepared

dish; pour cold milk on top, without stirring. Bake,

uncovered, 2 hours, or just until set but quivery on

top. Do not overbake. Let stand 30 minutes before

serving. Serve warm, with vanilla ice cream or light

cream.

 

Per serving: 91 Calories (kcal); 1g Total Fat; (11%

calories from fat); 1g Protein; 19g Carbohydrate; 47mg

Cholesterol; 285mg Sodium Food Exchanges: 0

Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 1 1/2 Other Carbohydrates

 

CORN, ZUCCHINI, AND TOMATO PIE:

This pie is made from the overflowing bounty of the

backyard garden. Fresh corn and zucchini seasoned with

 

dill bake underneath Parmesan-crusted tomatoes to make

a scrumptious entrée that can be served warm or at

room temperature.

3 cups fresh, or frozen and defrosted corn kernels

5 small zucchini, cut into matchstick pieces

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 tablespoon fresh dill weed

2 tablespoons melted butter

3 to 4 vine-ripened tomatoes, cut into 1/2-inch slices

 

1/2 cup freshly grated Parmesan cheese

1/4 cup dry bread crumbs

2 tablespoons olive oil

Preheat the oven to 375°. In a 13 by 9-inch ovenproof

baking dish, combine the corn, zucchini, 1 teaspoon of

salt, 1/2 teaspoon of pepper, the dill, and the melted

butter, tossing to coat the vegetables. Cover the

vegetable swith the tomatoes. Sprinkle with the

remaining salt and pepper.

In a small bowl, combine the cheese and the bread

crumbs. Sprinkle the mixture over the tomatoes and

drizzle with

the olive oil. Bake the pie for 30 minutes, or until

the cheese is bubbling. Remove it from the oven, and

let it stand for 5 minutes before serving.

 

 

 

 

 

 

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